How to make Brick Cheese and Qurut?
Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Salt, Yogurt
Fermentation Agent
Brevibacterium linens
-
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Container
Preparation Time
2- 3 hours
few days in sun
Refrigeration Temperature
Shelf Life
1- 2 Weeks
Around 6 months